Oh, it's Trader Joe's brand. Too bad . . . we don't have one of those.

We only got one a year or two ago, in Lexington, where I work. I like it, small store, unlike so many massive mega grocery stores around here that I hate going into. I also like the friendly, helpful people that work there. They always have free samples too, at the back of the store, coffee always and one or two other items. Today was quesadilla with guacamole & a cup of Kefer (think that's how you spell it), liquid yogurt drink. I really like some of their pre-made salads too. Just the right size for me, makes two or three small salads. Not a lot of waste since it's just me now.

It sounds wonderful and I'm glad to hear you like it. There is a website that reviews some of the TJ stuff, and the reviewer didn't like it because of the competing textures.

Trader Rater

No Trader Joe's here either, but it is something you could easily make at home for a fraction of the price, and you'll find lots of recipes on-line. (That's why my screen name is Grainlady. ;-) I make overnight oats (which you can eat hot OR cold) and use many of the same ingredients as add-ins.

Here's some more information about this cereal mixture, great ratings, and even some serving ideas:

http://www.thetraderrater.com/grocery/ancient-grain-and-super-seed-oatmeal/

FYI: it's generally spelled KEFIR (and several other alternative spellings). Yes, it's fermented milk, but there's a big difference between kefir and yogurt, including the size of the curd, digestibility, number of "good" bacteria, and homemade kefir is better for you than yogurt (commercial OR homemade).

Kefir made with real kefir grains is a "living" food that grows and produces more....... There is also a big difference between commercial-made and homemade. I can only suggest making your own....

If you are buying commercial kefir, you will save a lot of money making it at home. I make both dairy kefir (I use it as a substitute for buttermilk, cream cheese, sour cream, plain yogurt) and water kefir (a refreshing, lightly effervescent drink you can flavor with fruit/fruit juice (and other things), and it makes a good substitute for pop/soda) using real kefir grains. For more information: Cultures for Health - http://www.culturesforhealth.com/)

You can get free kefir grains from someone else who has them and start making your own kefir (dairy and/or water). They grow and make more, so you'll have a never ending source. I've used my dairy kefir grains since 2000.

I don't really have time to make all this stuff. Plus, by the time I bought all the ingredients to make the oatmeal I would have spent a ton of money and have way too much for just me.

Kathsgrdn,

Just go to a store that has a good bulk grains section, though you might have to buy the amaranth flakes separately. You can measure out your proportions right in the store (it's easier to do by weight than volume, but either will work, and this doesn't have to be exact). No waste, and only an extra five minutes or so, to find and measure your ingredients. When you get home, dump all your little bags into a jar, and you're done, or put them in a bowl and scoop out individual portions into small jars or bags. Another five minutes.

I ordered Trader Joes Ancient Grain and Super Seed Oatmeal from Amazon so I could make a clear comparison. It's very high-priced for approx. 3 cups of the mixture that is mostly flakes. The package had a lot of "flour" in the bottom from crushed/broken flakes. When there is flour in cooked cereal products it creates "glue"/"slime" when cooked. I would suggest sifting out the flour, just as I do when I mill wholegrains for cooked cereals (or cereal blends) or mill my own flakes on a flaker mill. The same goes for when I mill cracked wheat or make bulgur. Sifting out the flour is an important step.

The flaxseed were whole, which means they work as a laxative. You get more nutritional value from flax if it's ground. Personally, I don't add whole flax to anything, only ground flax. I keep a 50/50 mix of milled chia seed and flaxseed in the freezer and add it to LOTS of things. I go through at least 1 to 2 cups each week.

As a less expensive option: I would suggest making oatmeal and adding other grains/seeds/nuts for a personalized product that meets your needs.

I cooked enough to use for a batch of "Cooked Oatmeal Scones" - I make a gluten-free version - (http://www.food.com/recipe/cooked-oatmeal-scones-46876), which will be a good use for the leftovers.

I did a second preparation method similar to Overnight Oatmeal. I prepared 1/3 c. of the mixture (one serving) in a pint jar, added 1 T. buckwheat cereal - optional (*see note below), added more chia seeds (since there weren't very many), and I also added some dried blueberries and cinnamon. (There weren't very many sliced almonds, pumpkin seeds or sunflower seeds, so I added more of them when I served it.) Mix the ingredients and added 2/3 c. of water + 1 T. homemade kefir - optional (for a lacto-fermentation). Mixed thoroughly, added the jar lid and refrigerated the mixture overnight. This worked nicely for a no-cook method for Ancient Grain & Super Seed Oatmeal. Eat it cold or microwave if you want it hot.

*Oats contain more phytates (which is found in the bran) than almost any other grain, therefore it's important to soak oats before cooking them (reference: "Nourishing Traditions"). I add the small amount of buckwheat because it adds phytase to help break down the phytates in the oatmeal. Several decades ago, soaking oats overnight was recommended on the package. We've lost this important step, which improves the digestibility of oats - and especially important if you consume oats/oatmeal daily. The phytates can have a chleating or detoxifying effect which can lead to mineral losses, allergies and irritation of the intestinal tract.

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OVERNIGHT OATMEAL

(source: Secrets of Salt-Free Cooking - by Jeanne Jones)

2 c. old-fashioned rolled oats

1/2 c. chopped almonds

1 c. chopped raisins (or other dried fruit - currents work well if you don't want to chop raisins)

1 t. ground cinnamon

3 c. water

Combine all the ingredients, except the water, in a mixing bowl and mix well. Add the water mix well again, cover and refrigerate overnight before serving. It is even better if you wait 2-3 days before serving. Makes 5-cups.

1/2 c. contains approximately:

1 starch, 1 fruit portion, 1/2 fat portion, 133 calories, 5 mg. sodium.

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Overnight Oatmeal #2

(My version adapted from "Secrets of Salt-Free Cooking" by Jeanne Jones)

Makes one serving.

1/4 c. Quick Cook Steel Cut Oats (I buy them from Aldi - or 1/4 c. old-fashioned oatmeal, and regular oats will also work)

1 T. buckwheat or buckwheat cereal (Hodgson Mill)* - can omit

1/4 c. Crasins (dried cranberries), dried blueberries or other dried fruit

3/4 t. chia seeds

1/4 c. coarsely chopped almonds

3/4 t. cinnamon

Mix together in a pint canning jar.

In a 1-cup glass measuring cup, place 2 T. of one of the following - kefir, plain yogurt or buttermilk (needed for the lacto fermentation) and fill the measuring cup up to the 1/2 c. line with water. Add the liquid mixture to the dry mixture. Stir; place the lid on the container and refrigerate it overnight. The next morning you can eat this mixture cold (with or without add-ins) or microwave it until hot. Additional add-ins: sweetener of choice, dairy/non-dairy product, fruit, additional nuts or seeds. I like to add pepitas (green pumpkin seeds) or sunflower seeds when ready to serve so they don't get rubbery. If I add pepitas and/or sunflower seeds, I eliminate the chopped almonds in the recipe.

Yum, those sound so good to me!

Grainlady, you paid $20 + shipping for two little bags just to prove that your method is better? Sorry, but I'm never going to make my own oatmeal mixture. I'd rather be doing other things, or working on things I need to do. In fact, I have to go to work today to work on a powerpoint presentation for work. It's my day off. ) : I forgot to say that while I'm in Lexington, I might as well stop by Trader Joes to see if they have more of the oatmeal.

I paid $19.99 (free shipping - and it came out of my $125/month food budget). I'm going to use one bag to see how many ways I can use it besides cooked cereal (muffins and cookies on the schedule next, the Cooked Oatmeal Scones turned out quite nicely BTW). The other bag will be used as an example in a class I'm teaching on making your own convenience foods (I've taught this class many times before, I'm just adding this particular convenience food). It's a perfect example of a commercial rip-off - as are most cereal products.

I don't think that grainlady was trying to prove anything to you, Kathsgrdn, but to better inform herself. :-)

Okay. I hope Grainlady, that you don't tell them it cost $10 for the one bag. You can get one bag at Trader Joes for $3.99. I was thinking it was $3.69, which sounded better lol...but I just found my receipt from the other day.

We've got a great hot cereal that is Canadian-made called Red River Cereal. It's from Manitoba and is made of only wheat, rye and flaxseed. No preservatives, sugar, etc. These aren't flakes but seeds.

I had never thought of trying to source out the grains, I'm not sure that the Bulk Barn would have wheat and rye seeds. Hmmmmm. It's $3.49 for a 1.35kg box, which isn't expensive, anyway.

Yumm, Jasdip! Was just trying to convince the English husband that no, it's not birdseed, it's a delicious hot breakfast cereal that I grew up on. Add a spoonful of golden sugar in the middle, or cornsyrup in the middle, and a moat of farm fresh, ice cold milk around the outside, and you were well satisfied for hours, or at least til lunchtime (noon meal ;)) as farmer/logger's children with hours of school and chores! Husband is less than impressed with having to actually chew his hot cereal, as he's a hot wheetabix person..ewww, ick bleck! Why not just eat soggy Shreddies or mushy cornflakes!

LOL Countrycottage! I love Red River! I bought Weetabix last year a couple of times last year because I had great coupons, but I don't like soggy cereal like that. And your hubby likes it hot! Too funny.

Jasdip I had my first "Red River" on a high school canoe trip to the Boundary Waters. I can still find it every so often here in the Twin Cities of MN. Love it!

Just want to add that I've made my own milk kefir for 4 years now. I bought the grains locally off Craigslist and they've been superior all these years. It is kind of like a sourdough starter--just keep reusing the living organism. Plunk the little ball of it in fresh milk; let it sit at room temp for a couple days (I like mine thick and frothy, so it sometimes sits 3-4 days), refrigerate until cold. I often pour a glass, mix in ground flaxseed, plain yogurt, and berries and eat it with a spoon. It makes a satisfying breakfast. It is as essential to me as coffee in the morning! In case you've tried the bottled kefir in the store, the homemade really doesn't taste anything like it.

I went to Trader Joe's today and bought 3 bags of the oatmeal. I also looked at alternatives in Kroger later and none of them had all the ingredients, only one or two at most...and they were more expensive and smaller packaging. I may check out one the new huge Kroger in the next town from me and Whole Foods in Lexington when I run out.

Red River cereal is one of my regular cereals, along with oatmeal. I don't add sugar to RR cereal any more, but I do add a small container of sweetened greek yogurt to it, along with 1/2 cup milk. Yummy, and is definitely filling. I am finding that having a good breakfast really helps in my weight loss efforts.